What is kosher salt, and why do (American) chefs love it?

Adam Ragusea
3 May 202116:00
EducationalLearning
32 Likes 10 Comments

TLDRThe video script delves into the peculiarities of kosher salt, a coarse and flaky variety favored by American professional cooks. Despite its name, 'kosher salt' doesn't necessarily refer to its religious compliance but rather to its use in the koshering process of meat, where it helps draw out residual blood. The script explains the historical and cultural significance of kosher salt in the U.S., contrasting it with the more common table salt. It also explores the industrial processes behind different types of salt, highlighting the convenience and unique culinary advantages of kosher salt, such as its ease of application, visual appeal, and the varied texture it adds to food. The video concludes with a comparison of kosher salt to other flaky salts, advising international viewers on suitable alternatives.

Takeaways
  • πŸ§‚ **What is Kosher Salt?**: Kosher salt is a broad category of coarse, flaky crystals of sodium chloride, not a specific type of salt.
  • πŸ‡ΊπŸ‡Έ **American Favoritism**: American professional cooks favor kosher salt, which is less common in other parts of the world.
  • πŸ”Ž **Microscopic Differences**: Kosher salts, despite being marketed similarly, can vary significantly under a microscope.
  • πŸ“š **Historical Context**: The term 'kosher salt' comes from the use of large flaky salts in the koshering process of meat, not because the salt itself is kosher.
  • βœ‹ **Handling Ease**: Kosher salt is easier to handle due to its coarse, flaky nature, making it less likely to spill and easier to apply to food.
  • πŸ– **Meat Preparation**: Kosher salt is used in the koshering process to draw out residual blood from meat, following Jewish dietary laws.
  • πŸ”„ **Osmosis in Dry Brining**: Salt draws water out of meat by osmosis, a process known as dry brining, which helps the meat retain moisture.
  • πŸ— **Weight Retention**: Meat that is dry-brined with kosher salt retains more of its weight during cooking compared to unsalted meat.
  • πŸ‘€ **Visual Estimation**: Chefs can better estimate the quantity of kosher salt by sight due to its larger, more visible crystals.
  • πŸ“Š **Density Variation**: Different salts have different densities; for example, a teaspoon of Morton kosher salt weighs nearly twice as much as a teaspoon of Diamond Crystal.
  • 🏭 **Industrial Processes**: The production of kosher salt is a result of modern industrial processes, making it more affordable and available than ancient evaporative methods.
Q & A
  • What is the primary difference between kosher salt and other types of salt?

    -Kosher salt is characterized by its coarse, flaky crystals of sodium chloride. It is not a specific type of salt but rather a broad category that includes various salts that are big and flaky.

  • Why do professional American cooks favor kosher salt?

    -Professional cooks favor kosher salt because of its ease of handling, its ability to adhere to meat, and its use in dry brining, which helps the meat retain moisture and enhances its flavor.

  • Why is kosher salt called 'kosher' despite not being inherently kosher?

    -Kosher salt is called so because it is used in the process of kashering meat, which is the rendering of meat fit for consumption under Jewish dietary laws. The name does not necessarily mean the salt itself is kosher.

  • What is the significance of using big flaky salts for kashering meat?

    -Big flaky salts are used for kashering meat because they are believed to stick better to the meat and dissolve at a rate optimal for drawing out residual blood, making the meat fit for consumption according to Jewish dietary laws.

  • How does the process of dry brining with salt change the protein structure of meat?

    -Dry brining with salt alters the protein structure of meat, allowing it to retain more moisture during cooking, which results in a more tender and juicy outcome.

  • Why is kosher salt considered superior for dry brining meat, despite similar effects from table salt?

    -Kosher salt is considered superior for dry brining due to its ease of application, better adherence to meat, and the ability to estimate quantities more accurately by eye. Its coarse texture also creates a more varied eating experience.

  • What is the role of iodine in table salt, and why is it considered an additive?

    -Iodine is added to table salt to prevent goiter, a condition that was once prevalent in areas with iodine deficiency. It is considered an additive because it is not naturally present in the salt and is chemically added to the salt to improve health outcomes.

  • How does the process of making Morton kosher salt differ from that of Diamond Crystal?

    -Morton kosher salt is made by boiling brine to concentrate the salt and then pressing the resulting crystals through high-pressure rollers to flatten them into flakes. Diamond Crystal, on the other hand, uses an evaporative process that results in tiny hollow pyramid shapes.

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  • Why did kosher salt become the most readily available option for American cooks looking for a big flaky salt?

    -Kosher salt became the most readily available option due to the American food standardization and industrial processes that made it cheaper and more accessible than other big flaky salts like Maldon sea salt.

  • What is the significance of heterogeneity in the context of using kosher salt?

    -Heterogeneity refers to the varied eating experience provided by big concentrated chunks of salt, as opposed to tiny crystals that disperse more evenly. This creates a more interesting and dynamic flavor profile in the food.

  • How does the density of different salts affect their measurement?

    -The density of different salts affects their measurement because salts with different densities will weigh differently for the same volume. This is why a teaspoon of Morton kosher salt can weigh nearly twice as much as a teaspoon of Diamond Crystal.

  • What is the historical origin of meat slaughtering practices in Judaism and Islam that aim to minimize emotional stress on the animal?

    -The historical origin is rooted in the religious prohibitions against consuming blood, as found in the Torah. Practices that minimize the emotional stress on the animal before slaughter are believed to ensure more thorough blood drainage, resulting in a 'cleaner' meat product.

Outlines
00:00
πŸ§‚ Understanding Kosher Salt and its Appeal

This paragraph delves into the nature of kosher salt, contrasting it with other types of salt and explaining its unique characteristics. Kosher salt is a broad category of coarse, flaky sodium chloride crystals. Despite variations among different brands, they share the trait of being large and flaky. The term 'kosher' in kosher salt does not necessarily mean the salt itself is kosher, but rather it is used in the koshering process of meat, which involves drawing out any remaining blood in accordance with Jewish dietary laws. The paragraph also touches on the historical and cultural significance of kosher salt in the context of American industrialism and Jewish dietary practices.

05:05
🍽️ The Process and Benefits of Dry Brining with Kosher Salt

The second paragraph explains the process of dry brining meat using kosher salt and its benefits. It details the steps involved in koshering meat, which includes washing, soaking, and salting the meat to draw out residual blood. The paragraph also discusses the concept of dry brining, a technique used by chefs to season meat and improve its texture and moisture retention during cooking. An experiment is described, comparing the effects of using kosher salt and table salt for dry brining, and it is concluded that both salts have a similar effect on the meat's weight and taste, but kosher salt is easier to apply and visually assess.

10:08
πŸ”Ž The Superiority of Kosher Salt in Cooking and Seasoning

This paragraph emphasizes the practical advantages of kosher salt in cooking. It discusses the ease of handling coarse kosher salt compared to fine table salt, especially when applying it directly to food. The author shares personal experiences and observations on the convenience of using kosher salt, including its ease of estimation by feel and by sight. The paragraph also explores the differences in manufacturing processes between various types of salt, such as Morton kosher salt and Diamond Crystal, and how these processes affect the salt's texture and application in cooking.

15:09
🌍 The Availability and Use of Kosher Salt in American Cuisine

The final paragraph addresses the availability and use of kosher salt in the United States, contrasting it with the limited availability of such salt in other parts of the world. It explains that kosher salt became a popular choice for American cooks looking for a big flaky salt due to its ready availability and the unique eating experience it provides compared to finer salts. The paragraph concludes by advising readers outside the U.S. to substitute any large flaky salt for kosher salt when following American recipes.

Mindmap
Keywords
πŸ’‘Kosher Salt
Kosher salt is a type of coarse, flaky salt crystals made of sodium chloride. It is favored by professional chefs, especially in the United States, due to its texture and ease of use. In the context of the video, it is used for koshering meat, a process that renders meat fit for consumption under Jewish dietary laws, although the term 'kosher' in kosher salt refers more to the process of using the salt rather than the salt itself being kosher.
πŸ’‘Kashrut
Kashrut refers to the set of Jewish dietary laws that dictate what foods are considered 'kosher,' or fit for consumption. The video explains that kosher salt is named for its use in the koshering process, which is part of adhering to Kashrut laws. The process involves using large salt crystals to draw out residual blood from meat, which is a key principle in Kashrut.
πŸ’‘Dry Brining
Dry brining is a cooking technique where meat is coated in salt and then left to sit for a period before cooking. This method is shown in the video to help retain moisture in the meat during cooking, which is why chefs prefer it. The script describes an experiment where different types of salt are used for dry brining, highlighting the benefits of kosher salt's texture for this process.
πŸ’‘Myoglobin
Myoglobin is a pink, protein-laden liquid found inside muscle tissue, which contributes to the juiciness of meat. The video clarifies that myoglobin is not blood, but a substance similar to hemoglobin that gives meat its red color. It is an important distinction when discussing the koshering process and the removal of blood from meat.
πŸ’‘HelloFresh
HelloFresh is mentioned in the video as America's number one meal kit service. It is highlighted as a convenient way for busy individuals to have pre-portioned ingredients and recipes delivered to their doorstep, making cooking easier and more efficient. The mention of HelloFresh serves as an example of modern conveniences that complement the ease of use of kosher salt in cooking.
πŸ’‘Industrialism
Industrialism is referenced in the video as a significant factor in the development and popularity of certain types of salt, including kosher salt and Morton table salt. The United States' leadership in industrial food technologies has made it possible to produce large, flaky salts like kosher salt at a lower cost, which has influenced its widespread use in the American culinary scene.
πŸ’‘Orthodox Union
The Orthodox Union is a kosher certification agency based in New York that is mentioned as an authority on Kashrut laws. The video discusses how the Orthodox Union determines whether a salt is kosher for consumption, which is an important consideration for those adhering to Jewish dietary laws.
πŸ’‘Heterogeneity
Heterogeneity in the context of the video refers to the varied eating experience provided by the larger, irregularly shaped crystals of kosher salt as opposed to the uniformity of finer salt grains. This concept is important as it explains why kosher salt is preferred for its ability to create a more dynamic flavor profile and texture on the palate.
πŸ’‘Evaporative Process
The evaporative process is a method used to create certain types of salt, such as Diamond Crystal salt, where water is evaporated to leave behind salt crystals. This process is contrasted in the video with the industrial processes that produce kosher salt, highlighting the differences in salt texture and the implications for cooking and seasoning.
πŸ’‘Osmosis
Osmosis is the process by which water moves from an area of lower solute concentration to an area of higher solute concentration across a semi-permeable membrane. In the context of the video, osmosis is used to explain how salt draws water out of meat during the dry brining process, which helps to season the meat and retain its moisture when cooked.
πŸ’‘Food Standardization
Food standardization refers to the process of making food products uniform in quality and composition. The video discusses how the standardization of table salt in the United States made it the dominant form of salt in American grocery stores. This had the side effect of making kosher salt, due to its different texture, the go-to choice for chefs looking for a coarser salt option.
Highlights

Kosher salt is a broad category of coarse, flaky crystals of sodium chloride.

Professional cooks favor kosher salt for its texture and ease of use in cooking.

Kosher salt gets its name from its use in the koshering process of meat, rather than the salt itself being kosher.

Kosher dietary laws, known as Kashrut, have specific requirements for the preparation of meat to make it fit for consumption.

The process of koshering meat involves soaking, washing, drying, and salting the meat to draw out residual blood.

Kosher salt is preferred for dry brining because it changes the protein structure, helping the meat retain more moisture.

The use of kosher salt in cooking is not only for religious reasons but also for its practical benefits in food preparation.

Dry brining with kosher salt is a technique used to enhance the flavor and texture of meat.

Kosher salt is easier to handle and apply to food compared to finer salts like table salt.

Chefs can better estimate the quantity of kosher salt by feel, leading to more consistent seasoning.

Kosher salt is more visible on food, making it easier to judge the amount of salt applied.

The density of different salts varies, affecting the weight and measurement of a given volume.

Kosher salt is produced through modern industrial processes, making it more affordable and accessible.

The flaky texture of kosher salt creates a more varied eating experience compared to finer salt crystals.

In the U.S., kosher salt was a readily available option for cooks wanting a big flaky salt for culinary purposes.

HelloFresh, a meal kit service, is mentioned as a sponsor and for its convenience in providing pre-portioned ingredients and recipes.

The use of kosher salt in cooking is not limited to those who follow kosher dietary laws.

Transcripts
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